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I love tea. Drinking it and baking with it. My tea infused lemon jasmine blueberry scones are incredibly delicious, with a delicate floral spin that takes these scones to the next level. Jasmine tea gives these flaky and tender scones a subtle floral flavor that really compliments the pops of lemon and blueberries. For more jasmine flavor, I drizzled a sweet jasmine tea glaze over the baked scones. A must bake for Spring.
Jasmine Tea
A good quality jasmine tea will have a jasmine fragrance. A lot of super market varieties fall short and neither have the fragrance nor taste of jasmine. You don’t at all need an expensive tea, just one that has a pronounced jasmine flavor. I used Rishi jasmine tea. If you’re a fan of jasmine tea, or floral teas, these scones are for you. Even if you’re not a fan of floral teas, I urge you to try it in this recipe. The jasmine goes so well with the floral flavors of the lemon and blueberry. They smell and taste absolutely amazing. But, you can omit it to make lemon blueberry scones.
How to Make Lemon Jasmine Blueberry Scones
I like to use a stand mixer to make scones to avoid the headache of having to cut in butter by hand. I love this method. It’s faster too. You could also use a food processor instead, like I did with my bacon, cheddar and chive scones.
Flour, baking powder, jasmine tea, baking soda, sugar, salt and lemon zest are combined in the bowl of a stand mixer. Cold, cubed butter is added and beaten on low until the mixture is coarse and has pea sized pieces of butter throughout. It’s totally fine for some larger pieces of butter to remain as well.
Fresh blueberries are stirred in by hand with a spatula as to not smash them or break them up with the mixer paddle, followed by the cold buttermilk. Turn the dough onto a lightly floured surface to shape the dough into a circle about 1 1/2″ thick. Cut into 8 even size wedges and space them out on a parchment lined cookie sheet.
Brush the scones with buttermilk to help get that crispy, brown top.The scones are baked until golden and set to cool while preparing the jasmine glaze.
Jasmine Tea Glaze
Jasmine tea is steeped in a warm cream mixture to extract all the flavor of the tea into the glaze. The cream is strained, discarding the tea leaves. Powdered sugar is whisked into the cream to make a glaze for drizzling.
Drizzle the glaze over the cooled scones, allowing the glaze to set for 30 minutes or so before serving. I love to serve these up slathered with butter and a cup of, you guessed it, jasmine tea.
If you make my lemon jasmine blueberry scones, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more breakfast recipes, check out these posts:
Banana Bread Scones with Espresso Glaze
Bacon, Cheddar and Chive Scones
Lemon Jasmine Blueberry Scones
Equipment
Ingredients
Lemon Jasmine Blueberry Scones
- 2 ⅓ cups (280g) all purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon jasmine tea leaves
- ¼ + ⅛ teaspoons baking soda
- ¼ cup (50g) granulated sugar
- ¾ teaspoon fine sea salt
- 2 teaspoons lemon zest
- ½ cup (113g) unsalted butter, cold cubed
- ¾ cup (170g) buttermilk, cold
- ¾ cups (105g) blueberries
- 1 tablespoon buttermilk, for brushing on scones
Jasmine Glaze
- 3 tablespoons cream (half and half or milk can also be used)
- 1 teaspoon jasmine tea
- 1 cup (114g) powdered sugar
Instructions
Make the lemon jasmine blueberry scones.
- Combine the flour, baking powder, jasmine tea, baking soda, sugar, salt and lemon zest into the bowl of a stand mixer fitted with the paddle attachment. Beat on low to combine thoroughly.
- Scatter the butter cubes over the dry ingredients. Beat the mixture on low speed until the mixture resembles coarse meal with pea-size chunks of butter mixed throughout.
- Remove the bowl from the mixer. Stir in the blueberries.
- Drizzle the ¾ cup cold buttermilk over the mixture and use a spatula to mix. Mix the dough until it just seems to hold together. If the dough still seems dry and isn't fully incorporating, add more buttermilk, a tbsp at a time.
- Turn out the dough onto the floured surface. With a light hand, shape into a disc, about 1 ½ inch thick.
- Cut into dough into 8 equal wedges.
- Brush the scones with buttermilk.
- Place the scones on a baking sheet lined with parchment paper, 2-3 inches apart and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 400F.
- Bake until the scones are golden brown, about 25-30 minutes.
- Place the scones onto a cooling rack to cool.
Make the jasmine tea glaze.
- Place the cream in a small saucepan over low heat.
- When the cream begins to simmer (small bubbles around the edge of the pan), remove from the heat.
- Place the tea into the cream and let steep for 5 minutes.
- Strain the cream mixture over a medium size bowl with a fine mesh sieve, pushing as much liquid from the tea as possible. Discard the tea leaves.
- Add the powdered sugar to the cream, and whisk to combine.
- Drizzle the cooled scones with the glaze. Let the scones set for 30 minutes to firm up the glaze.
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